If you’re searching for a way to brighten your mornings with a burst of flavor and a little bit of fun, these Tasty Baked Breakfast Tacos are exactly what you need. Crispy, savory bacon mingles with tender, seasoned potatoes and creamy scrambled eggs, all wrapped up in soft corn tortillas and topped with melty Monterey Jack cheese. Baked until just right, these tacos offer a comforting, crowd-pleasing breakfast that tastes as good as it looks. They’re easy to prepare, packed with texture, and a true celebration of breakfast done right.

Tasty Baked Breakfast Tacos Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the first step toward taco bliss. Each element plays a vital role—from the crispy bacon that adds savory crunch, to the seasoned potatoes that bring warmth and spice, and finally, the creamy eggs and melty cheese that create that perfect breakfast harmony.

4 slices bacon: Provides crispy, smoky richness and a satisfying crunch.
2 tbsp canola oil: A neutral oil perfect for sautéing potatoes without overpowering flavors.
4 cups potatoes, cut into 1-inch cubes: Adds hearty texture and a comforting base for the breakfast tacos.
2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix: Infuses the potatoes with a signature Mexican-inspired blend of spices.
8 soft corn tortillas (6 inch): The ideal vessel — soft, sturdy, and full of authentic flavor.
8 eggs, well beaten: Creamy scrambled eggs bring the classic breakfast protein element.
1/2 cup Monterey Jack cheese, shredded (2 oz): Melts beautifully to add a mild, creamy finish.

How to Make Tasty Baked Breakfast Tacos

Step 1: Bake and Chop the Bacon

Start by preheating your oven to 375°F, then arrange the bacon slices on an ungreased cookie sheet. Baking the bacon instead of frying it makes it beautifully crisp without the mess and grease splatter. After about 10 minutes in the oven, let the bacon cool just enough to handle, then chop it into small, crispy pieces. This will make sure each taco bites into smoky, crunchy goodness throughout.

Step 2: Cook the Seasoned Potatoes

While the bacon crisps up, heat canola oil in a 10-inch skillet over medium heat. Toss in the cubed potatoes and stir to coat them thoroughly with the hot oil. Next, sprinkle the taco seasoning evenly over the potatoes and stir once more to make sure every cube is infused with that zesty taco flavor. Let the potatoes cook for 15 to 20 minutes, turning every five minutes, until they’re tender but still hold their shape—perfect for packing inside your tacos.

Step 3: Prepare the Tortillas

Grab a 13×9-inch glass baking dish and arrange your soft corn tortillas standing upright against each other, creating open little taco shells. This smart setup keeps everything upright and ready to fill, ensuring that each bite will hold all of your delicious homemade filling without any mess.

Step 4: Scramble the Eggs

Pour your well-beaten eggs into a clean skillet set over medium heat. Stir gently and frequently, allowing the eggs to softly scramble and just set without drying out. For extra creamy results, take the eggs off the heat when they’re slightly softer than you’d expect—they’ll continue cooking later in the oven. This technique guarantees velvety eggs that complement every bite of your breakfast tacos.

Step 5: Assemble and Fill the Tacos

Now for the fun part! Spoon about a quarter cup of the seasoned potatoes into each tortilla shell you arranged earlier. Follow with an even portion of the softly scrambled eggs and then sprinkle chopped bacon pieces on top. Finally, finish each taco with a tablespoon of shredded Monterey Jack cheese, which will melt beautifully during baking and bring everything together in a cheesy embrace.

Step 6: Bake and Serve

Pop the assembled tacos into the preheated oven at 375°F and bake for 10 minutes. This short baking time lets the cheese melt perfectly and warms all the fillings so each taco is hot, flavorful, and ready to enjoy right away. Serve immediately and dive into the unbeatable pleasure of warm, melty, and satisfying breakfast tacos.

How to Serve Tasty Baked Breakfast Tacos

Garnishes

Brighten up your tasty baked breakfast tacos with garnishes like freshly chopped cilantro, a dollop of creamy sour cream, or a drizzle of tangy salsa verde. Adding sliced avocado or a squeeze of lime juice will bring a fresh contrast and elevate the flavors even more. These simple touches not only add color but also a fresh dimension to each bite.

Side Dishes

Pair your tacos with some light and refreshing sides like a crisp fruit salad, crunchy pickled jalapeños, or a simple serving of black beans. These additions complement the hearty tacos without overpowering them, making for a balanced, well-rounded breakfast experience.

Creative Ways to Present

If you want to impress guests, serve your breakfast tacos in a rustic wooden tray lined with parchment paper and accompany them with mini bowls of salsa, guacamole, and hot sauce. You can also stack a few tacos, wrapped individually in foil, for a grab-and-go option perfect for brunch gatherings or casual mornings with family and friends.

Make Ahead and Storage

Storing Leftovers

Place any leftover tacos in an airtight container and refrigerate for up to 3 days. To maintain the best texture, keep the toppings separate from the tortillas if possible and reassemble before reheating. This prevents sogginess and keeps all the components tasting fresh.

Freezing

While freezing is possible, it’s best to freeze only the filling separately without the tortillas to avoid texture changes. Store the seasoned potatoes, scrambled eggs, and chopped bacon in a freezer-safe container for up to 1 month. When ready, thaw overnight in the refrigerator before reheating and assembling with fresh tortillas.

Reheating

To reheat your assembled tacos, pop them in a 350°F oven for about 8 to 10 minutes until warmed through and the cheese is melted again. Alternatively, microwave individual tacos in short bursts, but be aware the tortillas may lose some crispness this way. Using the oven method helps keep that freshly baked feel.

FAQs

Can I use flour tortillas instead of corn tortillas?

Absolutely! Flour tortillas will work well in this recipe and offer a softer, more pliable wrap that some people prefer. Just be sure to use 6-inch sizes to keep the portion balanced and bake them standing up to hold the filling properly.

Is there a vegetarian version of these tacos?

Yes, you can easily make a vegetarian-friendly meal by omitting the bacon and adding sautéed veggies like bell peppers or mushrooms instead. Feel free to season them with taco seasoning for that signature flavor and enjoy a delicious meat-free version of these tasty baked breakfast tacos.

Can I make these tacos ahead of time for a busy morning?

You sure can! Prepare the filling components the night before and keep them refrigerated. In the morning, just assemble and bake the tacos fresh. This will save you time and still deliver hot, melty goodness with minimal effort.

What’s the best cheese to use if I can’t find Monterey Jack?

Cheddar, pepper jack, or even a mild mozzarella are great alternatives that melt nicely and complement the flavors well. Each will bring its own character, so choose based on your taste preference or what you have on hand.

Can I add spicy elements to these breakfast tacos?

Definitely! Adding diced jalapeños, a splash of your favorite hot sauce, or a sprinkle of crushed red pepper flakes to the filling or as garnish will give your breakfast tacos a fiery kick to wake up your taste buds.

Final Thoughts

There’s something incredibly comforting about waking up to Tasty Baked Breakfast Tacos that combine ease, flavor, and a little bit of flair all in one delicious package. Whether you’re feeding a crowd or treating yourself, this recipe delivers on every level. Give it a try—you might just discover a new favorite breakfast that you’ll want to make again and again.

Tasty Baked Breakfast Tacos Recipe

★★★★★

5.3 from 12 reviews

Author: lilan
Total Time: 55 minutes
Yield: 8 breakfast tacos 1x
Diet: Halal

Print Recipe

Description

Delicious and easy-to-make baked breakfast tacos featuring crispy bacon, seasoned potatoes, creamy scrambled eggs, and melted Monterey Jack cheese all nestled in soft corn tortillas. Perfect for a hearty morning meal or brunch.

Ingredients

Scale

Bacon

4 slices bacon

Potatoes and Seasoning

2 tbsp canola oil
4 cups potatoes, cut into 1-inch cubes
2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)

Tortillas and Eggs

8 soft corn tortillas (6 inch)
8 eggs, well beaten
1/2 cup Monterey Jack cheese, shredded (2 oz)

Instructions

Bake and Chop the Bacon: Preheat your oven to 375°F. Arrange the 4 slices of bacon on an ungreased cookie sheet with sides. Bake for 10 minutes until crisp. Let cool for 5 minutes, then coarsely chop the bacon into small pieces for topping the tacos.
Cook the Seasoned Potatoes: While baking bacon, heat 2 tbsp of canola oil in a 10-inch skillet over medium heat. Add 4 cups of cubed potatoes and stir to coat with oil. Sprinkle 2 1/2 tbsp of Old El Paso™ Original Taco Seasoning Mix over the potatoes and stir again. Cook for 15 to 20 minutes, turning every 5 minutes until potatoes are soft when pierced with a knife.
Prepare the Tortillas: Arrange 8 soft corn tortillas (6 inch) standing against each other in an ungreased 13×9-inch glass baking dish to form open taco shells, ready for filling.
Scramble the Eggs: In a clean skillet, cook 8 well-beaten eggs over medium heat, stirring frequently until they begin to scramble and are just set. Remove from heat while slightly soft to prevent overcooking as they will continue to cook in the oven.
Assemble and Fill the Tacos: Fill each prepared tortilla with about 1/4 cup of seasoned potatoes from step 2. Evenly divide scrambled eggs from step 4 and chopped bacon from step 1 among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
Bake and Serve: Bake the assembled tacos at 375°F for 10 minutes until cheese is melted. Serve immediately while hot and enjoy your tasty baked breakfast tacos.

Notes

Baking the bacon makes it extra crispy and less greasy compared to frying.
Turning the potatoes every 5 minutes helps them cook evenly and prevents sticking.
Removing the scrambled eggs from heat slightly undercooked ensures creamy texture after baking.
Use soft corn tortillas for authentic flavor and better texture in the tacos.
Feel free to add salsa or avocado as toppings for extra flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking, Sautéing, Scrambling
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 taco
Calories: 230 kcal
Sugar: 1.5 g
Sodium: 400 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 185 mg

Keywords: breakfast tacos, baked breakfast, crispy bacon, seasoned potatoes, scrambled eggs, Monterey Jack cheese, Mexican breakfast, easy breakfast recipe